Don’t you just love it when a few staple cupboard ingredients combine to create one delicious and flavoursome dish? This is exactly what happened when I was craving some hummus and fancied a change from my usual tahini blend. Upon devouring this hummus straight from the blender bowl, I realised I’d happily and accidentally created a hummus dip akin to the delicious Muhummara. Originally found in Levantine and Turkish cuisine, Muhummara is a roasted red pepper dip typically based on walnuts and thickened with stale bread crumbs and flavoured with paprika, garlic and pomegranate molasses. It’s certainly on my list to make, but I cannot get away from my beloved chickpea. I fear we will have to separate soon and get my hands on some stale bread crumbs. Or perhaps I could play around with oats… watch this space.
In the meantime, I’ve created a super speedy Smoked Red Pepper and Walnut Hummus that is jam-packed with flavour and health. I’ve used plump chickpeas, roasted red peppers in oil, tahini and walnut butter for the most original and nutty flavour. I’ve added smoked paprika and garlic for heat, lemon juice for tang and brown rice miso paste for a gorgeous depth of savouriness. A trick I’ve developed is to thin the dip out with its own liquid – that from the can of the chickpeas, so don’t throw it away. This thick aquafaba makes for a really creamy dip and saves on waste, too.
I love this Smoked Red Pepper and Walnut Hummus served with crudités and other dips as part of a platter, or smeared into a pitta stuffed with falafel and salads. Or grab a spoon and dig in! What are your favourite ways to enjoy hummus? Let me know in the comments below.
Smoked Red Pepper and Walnut Hummus
Makes 1 small jar
1 tin chickpeas, drained (reserve liquid)
1 red pepper, roasted from the jar
1 garlic clove, crushed
2 tbsp walnut butter
1 tbsp tahini
1 tsp miso paste
½ – 1 tsp smoked paprika
2 tbsp lemon juice
Salt and pepper
Place all the ingredients in a food processor with 2 tbsp of the reserved chickpea water and blend until smooth. You may need to scrape the sides down every so often. Continue until creamy, adding a splash more reserved water, if needed. Season to taste with salt and black pepper.
Store in an airtight container in the fridge for up to 5 days.
I would love to see your creations of my dishes, so if you make this Smoked Red Pepper and Walnut Hummus, please tag me. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. With hummus-of-love x